We’re Jamming!

Our 100% Homemade Storage Jars are great for pickling and preserving, not only are they the perfect size they look stylish too! To get you started I have added my favourite Seedless Raspberry Jam recipe (courtesy of Good Food Magazine) below. Not only is this the perfect recipe for first time jammers it tastes super duper too!


  • 1kg raspberries
  • juice of 1 lemon
  • 1kg bag jam sugar (the one with pectin added)


  1. Before you start, sterilise your jars and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
  2. Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through itâ it should wrinkle and look like jam. If it doesn’t, boil for 2 mins, then test again.
  3. The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into your 100% Homemade Jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.



Get Ready for Harvest!

Apple Picket - Wicker wooden fruit boxFresh Apples Buckets

Well summer is drawing to a close and with autumn just around the corner it will soon be time to pick and store your apples before the first frost. We have some fantastic products to help you with the Tom & Barbara way of life (that’s growing your own and being self sufficient to the younger generation!).

For those out of reach apples at the top of the tree we have a Wicker Apple Picker, simply raise your picker, wiggle and allow the apple to drop and be caught in the waiting basket.

To store your apples we recommend a flat wooden surface with a good deal of ventilation, sort and grade your apples first, any bruised or damaged apples keep to one side for baking. (For the best apple and blackberry pie ever click here http://www.jamieoliver.com/recipes/fruit-recipes/blackberry-apple-pie)

All others can be wrapped in paper (ideally waxed paper) and placed gently on a slatted tray (our vegetable store is perfect).  Make sure the apples have a little room around them just in case any of them decide to turn bad and they won’t take the neighbours with them!

Make sure your trays are stored in a cool place, ideally an old fashioned parlour would be best but most of us aren’t fortunate enough to have one these days so an outbuilding works just as well, so long as the humidity is low and the temperature stays around 45 degree centigrade.

Most apples will keep for a few months, to be honest it is a bit of an art, but have fun trying and enjoy eating your apples well into the winter!